Pork Fried Rice

Updated 4.30.2019.

Fried rice is possibly the first “Chinese” dish I ever dared try, and to this day it remains one of my favorites. Although I love fried rice, I don’t love all the ingredients in the traditional dish. (Namely the peas. Yuck!) I actually prefer to make my own and try do it whenever I have old rice to use.

Given that I don’t like the traditional ingredients in fried rice, my fried rice recipes are always a little different – but especially this one, which has an optional secret ingredient. Even Sis commented that she liked my addition!

I also don’t claim that this is a traditional fried rice recipe. I’ve found what works for me over the years, which is what you will see below.

ingredients.

1 lb. boneless pork tenderloin, slightly frozen (can sub leftover shredded pork which is what I used to update this blog)
4 to 6 c. day-old rice cooked al dente or not quite al dente (you can eyeball the amount and adjust to your liking)
2 large garlic cloves, minced
4 green onions, washed and sliced, separated into white and green
1 medium sized carrot, peeled and julienned
2 c. baby bella mushrooms, washed and chopped
olive oil
soy sauce, to taste
crushed red chili flakes, to taste
4 eggs, whisked
salt and pepper to taste (optional–I didn’t use)
diced avocado for serving (optional)
Sriracha sauce, for garnish or taste

directions.

Slice pork tenderloin into thin strips, if using instead of shredded pork.
In a large skillet cook mushrooms in a bit of olive oil over medium heat, covered. Once water has escaped the mushrooms, remove the cover and allow the water to evaporate. Push the mushrooms to one side of the pan. Add some more olive oil, the white parts of the onion, garlic and chili pepper and cook for about a minute or two.
Add sliced pork (or shredded pork). Sear the slices over medium-high heat. You don’t need to cook the pork thoroughly at this point because the pork will continue to cook as you finish cooking the entire dish; however, if you’re scared of eating undercooked pork go ahead and cook the slices throughout at this point. If using the shredded pork, try to get the pork a bit crispy if you can.
Push the pork/mushroom mixture aside and add rice. You will may need to add more olive oil at this point; if it seems as though olive oil has been completely absorbed at any point throughout the cooking process, add a little bit more so as not to burn the dish. Cook the rice for a few minutes. I don’t stir a lot at this point because I like the rice to get a bit crispy if I can. This is to offset adding moisture when you add the soy sauce. I’ve made fried rice before that was completely mushy.
Once the rice is cooked to your liking stir all ingredients together in the skillet and add soy sauce, to taste, the green parts of the onion and carrot. You shouldn’t need a ton of soy sauce but if you like a ton then go on ahead and douse it.
Push the rice mixture to the edges of the pan to create a hole in the middle of the pan. Add more olive oil if needed. Pour whisked eggs into the hole. Allow the egg mixture to cook for a bit and then with a wooden spoon or paddle gently scrape at the bottom of the pan to push and stir the eggs around to scramble the eggs. Once the egg has cooked, stir to incorporate into the dish.
Taste the rice and adjust the flavor by adding salt and pepper more soy sauce or crushed red chili flakes. Garnish with cubed avocado.

If you’d like to make a pretty molded mound of fried rice as seen the picture, pack piping hot rice into a bowl and fill to the top. Allow the fried rice to set for a few minutes, then put a plate on top of the bowl top side down and flip the plate over to the upright side with the bowl still attached. The rice should release from the bowl and fall onto the plate in a perfect mound. If this doesn’t happen, gently tap or shake the bowl until the rice releases.